I have been away from the blogging world for a while, but I have been reunited and thought I would post a terrible picture with the delicious matching recipe that completely hit the spot one night. I now have a fear that this blog will turn into just a sweets, cookies and dessert blog but don't you worry, I will try to keep a variety of recipes on here!
My husband and I love to make cobbler in the dutch oven when we go camping. Who am I kidding- He cooks with the dutch oven, not me! We had an interesting experience while camping in the Nevada desert with some Spaniards, who bicycled from Argentina all the way up to Nevada and were making their way to Canada! Extreme. Well, we had plenty of leftover food and cobbler and thought we would offer our neighboring campers a warm meal (since they had very little room to pack any sort of comfort food on their road worn bikes). They curiously wanted to try this dish we called cobbler and a peach dessert sounded great to them so the came to our campsite and we served them their first taste of dutch oven cobbler. They loved it and dug in for seconds while asking how to make it. After we explained the process, which included a giant can of peaches, a cake mix, can of Sprite and butter one man asked in a thick Spanish accent, "What is, can of Sprite?" We loved this simple question and now quote the man whenever we drink the fizzy, citrus drink. One of my favorite memories since being with my lovely husband, camping in the barren Nevada desert while feeding some bikers from Spain.
This recipe definitely doesn't require a can of Sprite! This comes a little tweaked from one of my favorite line of cook books from Williams-Sonoma American.
Peach Cobbler
Ingredients
1 c. Heavy Cream
2/3 c. Sugar
1 tsp Cornstarch
5 lbs Ripe Peaches- sliced into wedges
Dough:
2 c. Flour
2 Tbs Sugar
1 Tbs Baking Powder
1/2 tsp Ground Cinnamon
Pinch of Salt
6 Tbs Cold Unsalted Butter, sliced
2/3 c. milk
1 egg
1 tsp Vanilla
Directions
Preheat oven to 375 degrees and grease a 9x13 in. pan.
Whisk cream, sugar and cornstarch in the baking dish. Stir in peaches carefully.
Stir together the dry ingredients and cut in the butter with a pastry blender or fork until it creates small pea size crumbs.
Combine the remaining wet ingredients in a small bowl then add to the flour and butter mixture but only enough to make a soft moist dough. You may not need to add all of the wet mixture.
Don't over mix the dough.
Divide into 8 sections and place on top of the peaches and cream.
Bake until topping is golden brown and the inside bubbling- About 50 min. Let cool for 10 min and enjoy with vanilla ice cream!
